Easy Sweet Potato Curry
Make this easy Sweet Potato Curry when you're in need of a low-effort meal that doesn't sacrifice flavor. It comes together in one pot and it's creamy, delicious and budget-friendly.
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Servings: 8 servings
Ingredients
- 1 tablespoon olive oil or coconut oil
- 1/2 teaspoon red pepper flakes optional
- 1 small white or yellow onion diced
- 4-6 cloves garlic minced
- 1 tablespoon minced ginger
- 2 tablespoons curry powder (can sub Thai curry paste; see notes)
- 1 (15 oz) can full-fat coconut milk
- 1 large sweet potato peeled and cubed
- 2 medium carrots peeled and chopped
- 1 red bell pepper chopped
- 1 (15 oz) can butter beans drained and rinsed (can sub chickpeas)
- salt to taste
Optional Toppings
- fresh chopped cilantro
- fresh diced tomatoes
- fresh minced onion
Instructions
- In a heavy-bottomed pot or Dutch oven, heat oil over medium-high heat. Optionally, add red pepper flakes and bloom for about 30 seconds.
- Add onion, garlic, and ginger and sauté for about 10 minutes, stirring often, until the mixture takes on a golden brown color. If it starts to stick to the pan too much, add a splash of water as needed to deglaze, scraping any color off the pan.
- Once the onion mixture is evenly golden brown, add in the curry powder and stir to coat. Continue to cook for 1-2 minutes, stirring regularly, to lightly toast the spices.
- Deglaze the pan with the coconut milk and use your wooden spoon to scrape any fond off the bottom of the pan.
- Add in the sweet potato, carrot, bell pepper, and butter beans and stir to evenly distribute. Fill the coconut milk can up halfway with water and add that to the pot as well so there is more liquid to cover the veggies.
- Bring this mixture up to a boil and then reduce heat to low or medium-low to establish a gentle simmer. Simmer this mixture, uncovered, for 20-30 minutes, stirring it occasionally to ensure nothing sticks to the bottom of the pot.
- The stew can be eaten as soon as the sweet potatoes are tender, but I like to keep simmering it for up to 30 minutes to allow it to become very thick and creamy. If you prefer a thinner consistency, feel free to simmer for just 20 minutes!
- Give the curry a taste and season generously with salt to preference. Some curry powders already contain salt, but if you are using a salt-free curry powder you will likely have to add at least 1 teaspoon of salt, and maybe more.
Notes
Extra spice: Are you a spice fiend? Add in 1 or 2 chopped jalapeños or serrano peppers along with the onions, garlic and ginger — seeds, ribs and all. You can also add in extra red pepper flakes or top your curry with your favorite hot sauce.
Curry powder: I use curry powder in this recipe to keep it super simple and easy, so there's no need to measure multiple spices. If you need to buy curry powder, I recommend looking for a brand that is salt-free, so that you can add the salt to your preference at the end.
Curry paste: If you don't have curry powder in your pantry but you do have Thai curry paste, you can also feel free to use that instead. Curry paste tends to be much spicier than curry powder, so you can add 1-2 tablespoons depending on your spice tolerance.
Coconut milk: Canned, full-fat coconut milk will yield the creamiest texture. You can also sub in canned light coconut milk for a less rich curry.
Shortcut: To knock the prep time down, use minced garlic and ginger from a jar.
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